Tempeh Mushroom Burgers

Just add buns, lettuce, tomato, avocado, and all your favorite vegan condiments, and you’re ready for a fast, filling, and utterly fantastic meal.

Serves 4 to 6

What You Need:

1 8-ounce package multigrain tempeh, 1/2-inch cubed

3⁄4 cup onion, 1/8-inch diced

2 tablespoons olive oil, divided, plus additional for cooking

1⁄2 cup crimini mushrooms, roughly chopped

1 tablespoon balsamic vinegar

1 teaspoon each dried basil, thyme, and rosemary

1⁄2 teaspoon each garlic and onion powder

1⁄4 teaspoon black pepper

1⁄4 cup whole-wheat or spelt flour

2 tablespoons tamari

What You Do:

Place tempeh in a steamer basket and cook for 15 minutes. Set aside to cool.

In a skillet, sauté the onion in 1 tablespoon olive oil for 3 minutes. Add mushrooms and sauté an additional 3 minutes. Add the balsamic vinegar and seasonings, and sauté an additional 2 minutes. Remove skillet from heat and set aside.

Using your fingers, crumble the steamed tempeh into a bowl. Add the sautéed mixture, flour, tamari, and remaining olive oil, and stir well to combine. Portion mixture into burgers.

Lightly oil a large skillet with a little olive oil, and place over medium heat. Cook the burgers until well browned, about 5 to 7 minutes per side, adding additional oil, if needed, to prevent sticking.